Mulakeshya/Mulaku Puli/Green Chili Pickle

Today's special is a kerala special dish. It is a kind of pickle: MulakuPuli (Mulakeshyam - Green Chili Pickle). The name itselt saying the main ingredient of this dish : "Mulaku" is the malayalam word of Green Chili. I don't know how many of you are familiar with this recipe. This is a kerala special dish famous  in Palakkad. 

Another thing is that the main ingredient of this recipe (Green Chillis) used for this preparation are from our own kitchen garden.Do not get confused.We have a small vegetable garden at out balcony.We both like gardening. Our small vegetable garden have Tomato, okra and this chili. When the first chili pepper beginning to grow my hus  started saying that we can prepare the mulakeshyam with this chili.. Frankly speaking, i only heard about the dish but never get a chance to taste the same. I was pretty sure that amma didn't prepare that dish ever. But MIL's side, they prepare it often. Once I was taking to my MIL i just told her about our chili plant and my plan to make the mulakeshya. So she gave me this recipe (also I got the same from my SIL's mom). So my special thanks to my mil and valsala aunty.. When i started preparing this dish i was not sure that it will be so good. But luckliy it came out really good why i was saying this because i got a wonderful comment from my Hus saying that  it's taste same as amma used to prepare at home.what else  i need more than that.. Really i am so happy  because i got a chance to fulfill my hus desire to eat the delicious mulakeshya with our own home grown chili peppers.  another thing is  that i got one more pickle recipe. 

Usually we use the less spicy chili for this preparation. The chillies here  i used was so spicy so for avoiding the hot what i did is,just removed the seeds and veins of the chillis.. If its too spicy we can't get the exact taste. when i was talking about the spiciness, my mil told just pick them before getting matured that way can avoid the spiciness.thats was a new info for me.So yesterday i got the new batch of chilies i picked the young ones, Yes, she was right, it was not as spicy as the previous batch..

About this recipe.Its almost similar to the Puli inji (Ginger Pickle) . but the cooking method is not as hard as the puli inji.the best part is you can keep it for about 2 week in the refrigerator. a very best combination with rice and if u r pickle lover just have it with any dishes (roti, chappathi etc).As i told do not use the very hot chilies.OK lets tell u the recipe in detail.. do not forget to give a try.

Ingredients
Chili: 3 nos
Salt: to taste
Water: enough
Tamarind:a lemon size
Asafoetida: 1/2 tsp
Coriander Powder: 11/2 tsp
Fenugreek powder: 1/2 tsp
Kashmiri chili powder/Chili powder:1 tsp/1/2 tsp
jaggery: a small piece
For seasoning
Oil: 1 tsp
Mustard seed: 1 tsp
Red Chili: 1
Curry leaves: 1 sprig
Preparation

Step1:

• In 1 cup of water add 1-2 tbsp salt.(Check the salt level and if u need  add more salt) .Boil the water for 5-7 minutes in medium heat.
• Let the salt water to cool down completely
• Slit the chiles and remove the seeds and the internal parts(if its too hot).Cut the chilies into 4-6 pieces
• Add the chili pieces into the salt water and keep it for about 1-2 hour
• Soak the tamarind into 1/2 cup of water.

Step2:

• Cut the soaked chiles into medium sized pieces
• In a 1/2 cup of water add the chili coriander turmeric fenugreek asafoetida powder and salt,mix well.

Step3:

• Heat oil in a pan.Add the mustard seed,once it started spluttering add the red chili and the curry leaves
• Add the powdered water and stir for 30 seconds.
• Add the tamarind water into it.let it boil for 2 minutes
• Add the chili pieces into it.
• Cook the chiles for 10-15 minutes  in medium heat or until all the water dry out.
• At last add the jaggery. The mulakeshya should be in a thick gravied frm.

The delicious pickle is ready to serve.
Have it with any of ur favorite dish.The rest sholuld be transfered to the air-tight container and keep refrigerated for 2 weeks(if u prepared that much quantity )

Cook's Tip

• Use less hot chilies.If u have only the hot chiles remove the seeds and veins  from the chile use the body part only.
• Soak the chilies for minium of 30 minutes otherwise the chili doesn't get the salt .
• If u don't like the sweetness do not add the jaggery.
• By chance if u added more tamarind add this jaggery it will balance the excess tangy taste from the puli.
• Do not add more water for cooking the chilies..
• According to ur taste add more/less chili powder.